Mary Berry Iced Fingers Recipe
The Mary Berry Iced Fingers Recipe is a classic, sweet biscuit that’s perfect for tea time. Crispy, buttery and topped with smooth chocolate, these treats are loved by families everywhere.
Ingredients
For the Biscuits:
- 225 g unsalted butter softened
- 100 g caster sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 225 g plain flour
- Pinch of salt
For the Icing:
- 100 g dark chocolate
- 25 g butter
Instructions
Preheat the Oven
- Preheat oven to 180°C (160°C fan) or 350°F. Line a baking tray with parchment paper. Proper heat ensures even baking.
Cream Butter and Sugar
- In a bowl, beat butter and sugar until light and fluffy. This makes biscuits soft yet crisp.
Add Egg and Vanilla
- Add beaten egg and vanilla extract. Mix gently until combined. Do not overmix, or biscuits may be tough.
Fold in Flour
- Sift flour and salt into the mixture. Fold gently until a smooth dough forms. Dough should be soft but not sticky.
Shape the Biscuits
- Roll dough on a floured surface to about 1 cm thick. Cut into finger shapes using a knife. Place on prepared tray.
Bake the Biscuits
- Bake for 15–20 minutes until golden at the edges. Remove from oven and cool on a wire rack. Cool completely before icing.
Prepare the Chocolate Icing
- Melt dark chocolate and butter together in a saucepan over low heat. Stir until smooth. Remove from heat to cool slightly.
Ice the Biscuits
- Spread melted chocolate over each biscuit with a spoon or small spatula. Let chocolate set completely. Place in a cool, dry place.
Serve and Enjoy
- Serve biscuits on a plate with tea or coffee. Store leftovers in an airtight container. Enjoy the crisp biscuit and rich chocolate together.
Notes
- Use milk chocolate for a sweeter topping.
- Add a sprinkle of chopped nuts or coconut before chocolate sets.
- Freeze uniced biscuits for up to 1 month. Ice after thawing.
- For extra flavor, add a teaspoon of orange zest to the dough.
- Make mini versions for party platters or gifts.